3 stalks asparagus (stems picked and finely diced)
2 scallions (finely chopped)
4 buttons mushrooms (finely chopped)
2 sheets nori (dried seaweed)
1 tablespoon sriracha sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
soy sauce and wasabi (for dipping)
Scoop out the seeds and inside of each piece of cucumber until hollow, using a small spoon (about the size of a 1/2 teaspoon).
In a pan over medium high heat, add oil and vegetables. Cook for 4 minutes, until vegetables are cooked but still yield a crunch. Turn off the heat.
Add sriracha sauce and soy sauce and mix well. Add Japanese rice and mix well, careful not to mash the rice but rather fluff it with a wooden spoon. Turn the heat off and transfer rice to a bowl. Add rice vinegar, mix well and let cool to room temperature.
Lay a sheet of nori on a flat surface where you’ll be able to roll it. Spoon some rice (about 1/2 cup) on one end of the sheet and spread evenly from top to bottom.
Roll and dab a little water to the edge of the sheet before you finish rolling (this will seal the nori and prevent it from unsticking).
Grab a piece of cucumber and twist the rice wrapped in nori into the hole, in a rotating motion. If you have used too much rice and the hole is too small, don’t worry, by twisting it in, it will push out the excess rice and fit nicely into the hole.
Grab a sharp knife and cut both ends nicely. Discard the ends. Slice cucumber piece about 3/4 inch thick or desired thickness.